Raw jackfruit, it tastes heavenly. A natural, home garden veggie with no dangerous pesticides taste absolutely delicious as curry. I know I know. It’s uncommon to use jackfruit as a veggie in most part of India. But in the coastal regions like Udupi-Mangalore it’s the most loving and wanted veggie for cooking. If you haven’t tasted the raw jackfruit curry in life, then it’s high time to prepare.
When the season of jackfruit begins which is normally the summer season, tender, unripe jackfruits happen to take entry to the kitchen. The mature raw jackfruit with soft pods and tender seeds is best to be chosen for cooking. Though it’s a daunting task to peel and make bite sized pieces out of jackfruit but believe me it’s worth the effort. The outer skin with spikes and thick, fibrous inner core have to be completely removed and discarded. Rest of the veggie is chopped in to bite sized pieces and they all get in to curry.
The most fascinating aspect of raw jackfruit curry is how the masala gets prepared. The spices like coriander, cumin seeds and red chillies are used in the curry in raw form. Fresh coconut is ground to fine paste along with these raw spices and roasted lentils. You got my point right? Only black gram lentils are roasted to perfect brown and all other spices are used in raw form. This is how raw jackfruit curry stands out in preparation. When the cubed veggie is cooked in tamarind water, jaggery and salt, the raw jackfruit pieces taste all delicious. The coconut masala enriches the curry with all delectable flavors.